KITCHEN ESSENTIALS AND BASIC FOOD 12 WAYS YOU CAN DEVELOP AND PRACTICE

PROFESSIONALISM

5 S in GOOD HOUSEKEEPING 1. Be productive

1. Sort Seiri  Use time to work effectively and efficiently.
2. Systematize Seiton  Focus on your job responsibilities
3. Sweep Seiso  Avoid any phone activities while on clock
4. Standardize Seiketsu
5. Sustain Shitsuke 2. Develop professional image
 Dress appropriately for your industry.
CHOPPING BOARDS  A good rule of thumb is to dress in the position you aspire
1. WHITE Dairy product & Spices
2. BROWN Veggies 3. Take the initiative
3. RED Raw Meat  Ask for more projects to be given to you or think of assignments that will meet
4. BLUE Raw Fish organizational goals
5. GREEN Fruit/Salad
6. YELLOW Cooked Meat 4. Maintain effective work habits
 Prioritize, Plan and Manage your assignments and projects
FOOD PREPARATION involves all the steps that occur BETWEEN obtaining raw  Follow up and follow with your supervisor and team members
ingredients and consuming the food.
5. Manage your time efficiently
FOOD PRESENTATION is the art of Modifying, Processing, Arranging or Decorating  Establish priorities, set goals, and create action plans to meet deadlines
(M-P-A-D) food to ENHANCE its aesthetic appeal. It is also used to show WEALTH and
POWER. 6. Demonstrate integrity
 Be accountable for your work and action while behaving ethically at all times
COMMUNICATION
7. Provide excellence
Participate in Workplace (2V-NV-W-F/I)  Produce work and results that reflect a sense of pride and professionalism, often
1. Verbal exceeding expectation
2. Non-Verbal
3. Written 8. Be a problem solver
4. Formal/Informal  Take time to brainstorm few solutions and alternatives before you meet with
5. Visual your supervisor

TEAMWORK 9. Be resilient
 Develop coping skills to manage setbacks and challenges with a positive and
Working in a Team Environment is a group of individuals that works together to achieve constructive attitude
their goals
10. Communicate effectively
PROFESSIONALISM is the conduct, behavior and attitude of someone in a work or  Practice professional on-line, in person or interpersonal communication skills

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business environment

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 11. Develop self-awareness 2. Time
 Learn to manage emotions and gain awareness of your emotional triggers
 Accept and reflect feedback to assist you as you grow Bacteria will multiply in numbers, causing illness to humans if left in the
danger zone within 4 hours or longer.
12. Build relationships
 Network with colleagues, customers, and clients to build professional cordial GENERAL RULE: Food should not be allowed to remain in danger zone longer than
relationships, work on teams and collaborate effectively. 3 minutes.

SANITARY PRACTICES 3. Moisture

1. Keep all surfaces clean and sanitary Bacteria needs water to grow and die without a water source. Most areas are
2. Clean as you go (CLAYGO) particularly prone to bacteria growth, such as bathrooms and kitchens.
3. Wash your hands
4. Prevent cross contamination 100°C Water boils
5. Cook foods to the proper temperature 82°C Sanitize at or above
6. Serve cooked foods immediately or chill them quickly 75°C Reheat and fook foods at or above
7. Hold hot foods or above 140F 60°C Hold and serve hot food at or above
8. Use thermometers
9. FIFO (First In, First Out) 5 - 60°C DANGER ZONE

WORKPLACE HEALTH AND SAFETY 5°C Fridge temperature at or below

0°C Water freezes
Food Contamination refers to the presence of harmful chemicals and microorganisms in -15°C Frozen storage at or below
food, with can cause consumer illness.
 5°C below – recommended refrigerator temperature
GOOD GROOMING HABITS IN THE KITCHEN  0°C freezing bacteria can’t grow, but can survive. Growth will resume upon
 Clean uniforms thawing.
 Full apron
 Disposable gloves
 Proper Shoes Can food spoil at 50°?
Food starts to spoil when temperature rise above 40°. After the food warms to that
CONDITIONS THAT CONTRIBUTE TO THE GROWTH OF BACTERIA temperature, you have just TWO HOURS in which you can either return it to cold conditions
or cook it.
1. Temperature
How long can hot food be held at the proper holding temperature?
Bacteria needs temperature between 45-140°F or 7-60°C for it to survive. That’s why 2 hours
we need to refrigerate or freeze the foods to keep it below 45°C or cook it above 140°F
so that the bacteria will not multiply GENERAL RULE: it is recommended that foods should enter their proper temperature
within 2hours. For cold foods, the safe temperature is 4°F and below while for hot foods
should be above 140°F.

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What is the danger zone for food?
 5-60°C (41-45°F) BASTE to moisten foods during cooking with pan drippings or special sauce to add flavor and
CROSS CONTAMINATION is the transfer of harmful bacteria to food from other foods, prevent drying
cutting boards, utensils, etc.
BATTER a mixture containing flour and liquid, thin enough to pour
THREE CATEGORIES OF CONTAMINATION (B-P-C)
Biological, Physical and Chemical BEAT to mix rapidly in order to make a mixture smooth and light by incorporating as much
air as possible
What can you do to avoid cross contamination in food?
1. Use different utensils, plates and chopping boards for raw and cooked food BLANCH to immerse in rapidly boiling water and allow to cook slightly
2. Wash utensils, plates, and chopping boards for raw and cooked food thoroughly
between tasks. BLEND to incorporate two or more ingredients thoroughly
3. Make sure you do not wash raw meat
4. Wash your hands after touching raw food and before you handle ready-to-eat foods BOIL to heat a liquid until bubbles break continually on the surface

FOR SAFETY PREPARATION OF FOOD
Food – bacteria grow in all foods, especially those high in protein
Acidity – bacteria can grow in neutral or acidic areas
Time – perishable foods should not be left out for longer than 4 hours
Temperature – danger zone is 41-140°F
Oxygen – bacteria can grow with or without oxygen
Moisture – bacteria like to grow in foods with a lot of moisture
Importance of Good Hygiene in the kitchen
1. To prevent illness and food poisoning due to food contamination
2. Minimize the possibility of pest infestation brought about by moisture and food
particles
MISE EN PLACE – everything in place
PPE – Personal Protective Equipment
BROIL to cook on a grill under strong, direct heat
CARAMELIZE to heat sugar in order to turn it brown and give it a special taste
CHOP to cut solids into pieces with a sharp knife or other chopping device
CLARIFY to separate and remove solids from a liquid, thus making it clear
CREAM to soften a fat, especially butter, by beating it at room temperature.
CURE to preserve meats by drying and salting and/or smoking
DEGLAZE to dissolve the thin glaze of juices and brown bits on the surface of a pan in which
food has been fried, sautéed or roasted.
DEGREASE to remove fat from the surface of stews, soups, or stock. Usually cooled in the
refrigerator so that fat hardens and is easily removed

DICE to cut food in small cubes of uniform sizes and shape

COOKING TERMINOLOGIES
DISSOLVE to cause a dry substance to pass into solution in a liquid
AL DENTE Italian term used to describe pasta that is cooked until it offers a slight resistance
to the bite
DREDGE to sprinkle or coat with flour or other fine substance
BAKE to cook by dry heat, usually in oven
DRIZZLE to sprinkle drops of liquid lightly over food in a casual manner
BARBECUE refer to grilling over an open charcoal or wood fire. Also refers to long, slow
DUST to sprinkle food with dry ingredients.

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direct-heat cooking, including liberal basting with a barbecue sauce

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FILLET to remove bones from meat or fish
 PARBOIL to boil until partially cooked; to blanch. Usually this procedure is followed by final
FLAKE to break lightly into small pieces cooking in a seasoned sauce

FLAMBE to flame foods by dousing in some form of potable alcohol and setting alight PARE to remove the outermost skin of a fruit or vegetable

FOLD to incorporate a delicate substance, such as whipped cream or beaten egg whites PEEL to remove the peels from vegetables or fruits

FRICASSEE to cook by braising, usually applied to fowl or rabbit PICKLE to preserve meats, vegetables, and fruits in brine

FRY to cook in hot fat PINCH is the trifling amount you can hold between your thumb and forefinger

GARNISH to decorate a dish both to enhance its appearance and to provide a flavorful foil. PIT to remove pits from fruits

GLAZE to cook with a thin sugar syrup cooked to crack stage PLANKED cooked on a thick hardwood plank

GRATE to rub on a grater that separates the food in various sizes of bits or shreds PLUMP to soak dried fruits in liquid until they swell

GRATIN is a French word for CRUST; used to describe any oven-baked POACH to cook very gently in hot liquid kept just below the boiling point

GRILL to cook on a grill over intense heat PUREE to mash foods until perfectly smooth by hand

GRIND to process solids by hand or mechanically to reduce them to tiny particles REDUCE to boil down to reduce the volume

JULIENNE to cut vegetables, fruits, or cheeses into thin strips REFRESH to run cold water over food that has been parboiled, to stop the cooking process
quickly
KNEAD to work and press dough with the palm of the hands or mechanically, to develop the
gluten in ithe flour RENDER to make solid fat into liquid by melting it slowly

LUKEWARM neither cool nor warm; approximately body temperature ROAST to cook by dry heat in an oven

MARINATE to flavor and moisturize pieces of meat, poultry, seafood or vegetable by SAUTE to cook and/or brown food in a small amount of hot fat
soaking them in or brushing them with a liquid mixture of seasonings known as a marinade.
SCALD to bring to a temperature just below the boiling point
MEUNIERE dredged with flour and sautéed in butter
SCALLOP to bake a food, usually in a casserole, with sauce or other liquid.
MINCE to cut or chop food into extremely small pieces
SCORE to cut narrow grooves or gashes partway through the outer surface of food
MIX to combine ingredients usually by stirring
SEAR to brown very quickly by intense heat
PAN-BROIL to cook uncovered in a hot fry pan, pouring off fat as it accumulates
SHRED to cut or tear in small long narrow pieces

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PAN-FRY too cook in small amounts of fat

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SIFT to put one or more dry ingredients through a sieve or sifter
 STEWING combination cooking method that uses small, uniform pieces of meat that are
SIMMER to cook slowly in liquid over low heat at a temperature of about 180°. totally immersed in liquid and slowly simmerd

SKIM to remove impurities, whether scum or fat, from the surface of a liquid during cooking.
STEAM to cook in steam in a pressure cooker, deep well cooker.
STEEP to extract color, flavor, or other qualities from a substance by leaving it in water just
below the boiling point
STERILIZE to destroy micro organisms by boiling, dry heat or steam
STEW to simmer slowly in a small amount of liquid for a long time
STIR to mix ingredients with a circular motion until well blended or of uniform consistency
POT-ROASTING term applied to cooking larger joints or cuts
STEAMING method of cooking that works by boiling water which vaporizes into steam.
EN PAPILLOTE refers to moist-heat cooking method where the food is enclosed in a packet
of parchment paper or foil and cooked in the oven.
MOIST COOKING METHOD liquid or steam is used to cook the food
DRY COOKING METHOD it does not use water. Like broiling, grilling, roasting, frying, etc
SAUTEEING AND PAN-FRYING Saute requires hot pan before cooking while Pan frying
closely resembles sautéing but uses slightly more fat

TOSS to combine ingredients with a lifting motion ROASTING AND BAKING enveloping it in hot, dry air

TRUSS to secure poultry with string or skewers, to hold its shape while cooking BROILING AND GRILLING broiling is another dry heat cooking method that relies on heat
while grilling involves heating the food from below while broiling involves heating from above
WHIP To beat rapidly to incorporate air and produce expansion
DEEP FRYING involves submerging the food in hot, liquid fat.

COOKING METHODS/GARNISHING ADVANTAGES OF DRY COOKING METHOD

 Dry cooking gives food crunch
 Gives flexibility and control
MOIST HEAT COOKING METHOD  Tender, juicy and fats
Uses water, liquid or steam to transfer heat to food.  Risks of burning
 Dry heat cooking methods also preserve the vitamin contents of foods
COMMON COOKING METHODS: Poaching, Simmering, Boiling, Braising,
Stewing, Pot Roasting, Steaming, and En Papillote (2P-3S-2B-E) DISADVANTAGES OF DRY COOKING METHOD
 Requires fat
POACHING submerging food in some kind of liquid and heating at a low temperature.  Dries food out
 Preserve in the vitamin content of foods
SIMMERING cook food gently and slowly; refers to cooking the liquid itself, at a  Roasting, gulling, and broiling can all produce charred surfaces containing
temperature just below the boiling point. carcinogenic substance in meats
 Tends to cause foods dry out by evaporation
BOILING is an explosive phase change between a liquid state and a gas state.  Result incredibly tough chewy meats

BRAISING French verb bruiser; technique that uses both dry heat cooking and moist heat
HIGH RANGE FIRE

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cooking.
1. Salt

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2. Baking Soda
 CINNAMON
Described as woody and sweet
Known for its warm contribution in a number of spiced desserts and breakfast items
TOOLS OF GARNISHING CHIVES
Kin to garlic, shallot, leek and get mistaken for green onions and scallions.
GARNISHING Extremely slender, hallow stalk though similarly also garnish fresh green salads

GARNISH is an item or substance used as decoration or embellishment accompanying a CLOVES

prepare food dish or drink; comes from the French word, “GARNER” which means to Offer an aromatic flavor to a number of dishes, including to enhance meats, curries,
decorate or furnish marinades, along with apples and pears.

GARNISHING TOOLS CUMIN

 Fluting knife It is a flowering plant with the seeds added to cuisines. The nutty flavor is widely
 Pastry bag and tips used in curry recipes
 Vegetable peeler
 Spiral slicer DILL
 Paring knife The feathering green leaves are commonly used in soups, stews, and for pickling
 Corrugated knife (not sure)
 Butter curler GARLIC
 Channel knife The pungent and strong flavors of garlic offer bold flavors to numerous dishes
 Melon baller
GINGER
The root or stem of the ginger plant is often consumed fresh, dried, and in its oil or
KINDS OF SPICES AND HERBS powdered form.

ALLSPICE MINT
Resembles the flavors of cinnamon, cloves, nutmeg, and pepper The refreshing herb is mostly attributed to mind chewing gum
Use in its ground or whole form
NUTMEG
BASIL When there is cinnamon, there is oftentimes the presence of nutmeg
Exuding a sweet and earthy aroma.
Flavorful appearance in Pesto OREGANO
Paired well with a number of meat dishes, vegetables, and soups Commonly stocked in the pantry and offers an accelerated and fresh flavor

CARDAMON PARSLEY
A spice described as strong and pungent, with light notes of lemon and mint. A fresh-spring like flavor to stocks, stews, and soups

CAYENNE PEPPER ROSEMARY

Offers spice to a number of dishes The strong pine flavor that pairs well with eggs, potatoes, and steak

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CILANTRO SAFFRON

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Mild tasting parsley with a citrus zest. “Hay-like” and offers a vibrant yellow-orange color to a number of cuisines
SAGE The Pungents – Onions, Shallots, Garlic, Chuves, and Horse Radish
The sister of rosemary
A perennial woody herb displaying gray-green leaves. Hot Condiments – Mustard, Capers, English Sauces (Worsesterrshire), Wines used in
TARRAGON reductions and braisings
Edible herb pairing often with fruit, poultry, seafood, and sauces
Fatty Substance – Most animal fats, butter, vegetable greases
THYME
Used in both its fresh and dried forms FIVE MOTHER SAUCES
Subtle yet savory note to a number of soups, stews, and roasted dishes
 Veloute
TURMERIC  Bechamel
It is a brightly colored yellow, orange-ish spice mostly known for oits warm, bitter
 Tomate
taste in curry dishes.
 Hollandaise
 Espagnole
SEASONING
MOTHER SAUCE refers to any one of five basic sauces, which are the starting points for
SEASONING is the process of adding salts and herbs or spices to food to enhance the flavor making various secondary sauces or small sauces

KINDS OF SEASONINGS BECHAMEL is probably the simplest of the mother sauces because it does not require
making stock. If you have milk, flour and butter you can make a very basic béchamel sauce
Saline Seasoning
Salt, Spices,Pepper VELOUTE is another relatively simple mother sauce, made by thickening white stock with a
roux and then simmering it for a while
Acid Seasoning
Plain vinegar (sodium acetate) or some aromalized with tarragon, verjuice lemon and ESPANGOLE sometimes called brown. Espangoles made by thicking brown stock with a
orange juices roux.

Hot Seasoning HOLLANDAISE is an emulsified sauce, and it is delicious on seafood, vegetables and eggs
Peppercorns ground or coarsely chopped pepper or mignonette pepper, paprika,
curry, cayenne, and mixed pepper spices

Spice Seasoning
Made by using essential oils like paprika, cloves oil, and etc

OIL INFUSION (Processed Oil)

Infused oils are used for seasoning. There are two methods of doing an infusion-hot
and cold-Olive oil makes a good infusion base for some herbs.

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CONDIMENTS

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Is a spice source of preparation that is added to food typically after cooking to impart
a specific flavor or to complement